Ingredients:
1 lb elbow macaroni ( cooked ONLY to barely firm-tender and drained)
1 medium onions, chopped
1 tablespoon minced fresh garlic ( or to taste)
1 jalapeno peppers, seeded and finely chopped
1 teaspoon coriander
1 1/2 teaspoons cumin powder
1/3 cup butter
1/4 cup flour
4 cups half-and-half cream
salt
cayenne pepper ( or use black pepper)
1 (28 ounce) cans plum tomatoes ( very well drained, then chopped)
1 1/2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
1 1/2 cups fresh breadcrumbs
1 1/3 cups grated parmesan cheese
Directions:
Set oven to 375 F (set oven rack to second-lowest position).
Butter a 13×9-inch baking pan.
In a large saucepan melt 1/3 cup butter, add in the onions, garlic, diced jalapeno pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes).
Add in flour and stir for 2 minutes with a wooden spoon.
Slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
Add in cayenne pepper and salt to taste.
Add in chopped tomatoes and simmer for about 3 minutes (do not add in the cheese, add it in when when mixing in the bowl).
In a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine.
Transfer to prepared casserole dish.
In a small bowl mix together the fresh bread crumbs and Parmesan cheese, then sprinkle over the macaroni mixture in the baking pan.
Bake for about 20-25 minutes, or until the mixture is bubbly.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.